For a perfectly baked margarine croissant:
– Place the product, straight out of the freezer, in a non-stick baking pan.
– Defrost completely.
– Leave the product to rest for about 70 minutes at 35-40^oC and 70-75% humidity so that it expands to the required volume.
– Bake in the oven at 170-180^o C for 20-25 minutes, depending on the oven.

Note: Adjust the baking time and temperature according to the functioning of your oven and the quantity that is being baked. These products cannot be baked in a microwave.
Enjoy!